This is known in Jamaica as "Jamaican Coat of Arms." It is used as
a side dish or as an entree.
1 cup dried small red beans
2 cups canned unsweetened coconut milk
1 medium yellow onion, peeled and finely diced
1 large clove
garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole habanero
or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Freshly ground black pepper, to taste
Pour beans into a colander; pick over them and discard any pebbles, debris or
malformed beans. Rinse beans thoroughly with cold running water. Place beans in
a large pot and soak them overnight in enough water to cover.
Drain beans, return them to the pot, and add 4 cups of water. Bring the beans
to a boil, covered, over medium heat. Lower the heat and simmer the beans until
they are not quite tender, about 30 minutes.
Stir in the coconut milk, rice, diced
onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans,
covered, until the rice is tender, about 20 minutes.